26 POT-POURRI FROM A SURREY GARDEN 



that they might not do so well this spring ; instead of 

 which, I think they have never done better or flowered 

 more freely. A little Hquid manure helps them when 

 in flower. Though a Cape plant, the leaves do not die 

 down ; and so it must be kept growing, or the foliage is 

 injured. 



February 2Tth. — I have lately evolved a good spring 

 vegetable dish. The common green Turnip-tops, which 

 are wholesome, but not palatable if plainly boiled, are 

 delicious when treated like the French pur6e of Spinach 

 {see ' Dainty Dishes '), rubbed through a sieve, and mixed 

 with butter and cream. They are a beautiful bright 

 green. In the country young Nettles done in the same 

 way are very good, but they must be fresh — a state in 

 which they are not to be had in large towns. I have been 

 told how curious it is that nettles never grow in absolutely 

 wild places, but are only to be found in localities more or 

 less haunted by man. 



I think Ehubarb, which is so largely grown and 

 eaten in England, both forced and out of doors, is never 

 used on the Continent. I wonder if this is because it 

 does not stand the severe frosts of the mid-Europe 

 winters. We dig up plants and put them into boxes, and 

 force them under the frames of our greenhouse. For 

 later eating, we also cover it in the garden, as everybody 

 does, with pots surrounded by leaves. I do not think 

 that the ordinary English tart is the best way of cooking 

 Ehubarb, unless done in the following manner : — When 

 young and tender, cut it up into pieces the length of a 

 finger, and throw them into cold water, to prevent the ends 

 drying, while a syrup is prepared in an earthenware sauce- 

 pan with sugar, a few of the rough pieces of the Ehubarb, 

 and a small pinch of ginger. Throw the cold water away 

 from the Ehubarb, strain the syrup, boil it up, and pour it 

 over the pieces. Stew it for a very short time till tender 



